Japan is renowned for its high-quality green teas. At first glance, it may seem that Japanese teas are fairly uniform because most (but not all) of them are green teas. However, there is a wealth of diversity in these jade brews. In part one of this two-part exploration of Japanese green teas, we’ll share some of the key differences that separate the main types of Japanese green teas, including origins, tea plants, shade growing and harvest times.

Origins

The main specialty tea-producing regions of Japan are Uji, Shizuoka and Kyushu.

Uji is known for Uji Gyokuro, Uji Matcha and Uji Kabusecha, but there are also some exceptional Uji Sencha teas we’ve found in our travels. Tea from Uji is often called “Ujicha” or “Uji tea.”

Shizuoka is known for its Sencha and, especially, its light, sweet Shincha.

Kyushu tea is generally lower quality than Uji and Shizuoka tea. However, some Kyushu tea farmers are planting new and interesting varietals, and there are many organic tea farms in the region.

Tea Plants

The varietal of tea plant and the parts of the tea plant that are used to make tea also determine how a green tea will look, smell and taste.

Japan’s most common tea varietal is known as Yabukita, or “North of the Bamboo Forest.” Around Uji City, the Kyotowanabe is popular. And, of course, Kyushu is experimenting with new tea varietals. Each has a unique appearance, aroma and flavor when processed.

Many Japanese green teas use two leaves and one bud. However, some traditional Japanese teas are intentionally made of stems for a lower caffeine level and milder flavor. Our Green Kukicha, Kukicha Twig Tea and Houjicha de la Crème are all examples of Japanese twig teas.

Japanese Twig Teas

Shade Growing

Most Japanese green teas are grown in ample sunshine. However, a few are partially shade-grown to mimic the mists of high-elevation Chinese green teas. These teas include Gyokuro and Matcha (which are shade grown for 20 days or more before harvest), as well as Kabusecha (which is shade-grown for about two weeks before harvest).

Harvest Times

Sencha that is harvested in early spring is known as “Shincha” (or “new tea” or “first-flush Sencha”). Summer and fall pluckings of Sencha are often referred to as Bancha, a type of “everyday green tea” that’s commonly served after meals in Japan.

Depending on the region and the weather patterns of the year, Gyokuro (a type of shade-grown green tea) and Matcha (a shade-grown, powdered green tea) may also be plucked slightly later in the spring than Shincha.

More on Japanese Green Teas

In next week’s blog post, we’ll talk about the differences in processing and blending that distinguish Japanese green teas from one another.

Because the crop yield is so low this year many of the farmers that would harvest their commercially grown fields are now looking elsewhere. In other words they are diving deeper into wild beyond the regularly planted crops and going back to find tea plants that were once harvested regularly but the tea plants were left once they stopped producing good leaves. This time allowed the tea plants to rest and develop the natural soil again which created a new focus for farmers this year. Many farmers in Southern Mountains in China are picking just what nature has provided are seeing tremendous results with the taste and monetary value.

This reminds me of the true the sense that we may do our best to plan, to organize and to overstock but nature has a wonderful and sometimes mystical way of showing that the what we need is really out there. In some cases more than we know we just have to look for it. Unfortunately the time for lucking is sparked in our lives by running out of options and making the most of what we got. If this lesson of what is provided in nature is true then let the taste and experience of the wild tea plant such as Wild Honey Sprout and White Monkey Picked be the reminder of our own natural potential.

Thanks to new data from several studies, the idea that tea leaves could be decaffeinated simply by rinsing prior to brewing is now both outdated and inaccurate. At Art of Tea we are dedicated to providing our customers with accurate information and pride ourselves on being on the leading edge of research.  Here are the facts regarding home decaffeination and caffeine levels in different teas:

To begin with, it’s important to understand that decaf and caffeine-free are not the same thing. Caffeine free means that there was never any caffeine in the product to begin with, while decaf means that caffeine was removed from the product, leaving behind small amounts of residual caffeine.
According to tea experts, the “30-second decaf” theory has been officially debunked.  Noted tea technologist Nigel Melican, founder and managing director of Teacraft, Ltd. says, “You cannot (despite what some notables in the tea industry believe) you just cannot significantly decaffeinate tea by using a 30 second hot water wash (in fact 30 seconds leaves 91 percent of the caffeine in place – and removes a lot of the antioxidants).”

A 1996 study at Auburn University backs Melican up. According to the study, only nine percent of the caffeine was removed during the first 30 seconds of infusion. The researchers also found that it took approximately three minutes to remove 50 percent of the caffeine, about nine minutes of infusion to remove 80 percent, and approximately 15 minutes to remove more than 96 percent.
A 2008 study conducted by Dr. Bruce Branan, Professor of Chemistry at Asbury College, found that a three-minute infusion removes 46-70% of the caffeine from a cup of tea and that it would take a six-minute infusion to remove 80% of the caffeine.
The conclusion to be reached on the “30-second decaf” theory is thus: it doesn’t work. If you want to enjoy a cup of tea that is truly caffeine-free a Tisane (a fusion of different botanicals) or stand alone herb is your best bet. Art of Tea has an entire section dedicated to delicious caffeine-free blends.

Now, on to tackle the caffeine levels of the four major tea families; white, green, oolong, and black.  It’s a popular misconception that both white and green teas have lower caffeine levels than oolong or black teas. The Linus Pauling Institute at Oregon State University conducts micronutrient research for optimum health.  They suggest that the popular belief of low caffeine level in White Tea is misplaced: “Buds and young tea leaves have been found to contain higher levels of caffeine than older leaves, suggesting that the caffeine content of some white teas may be slightly higher than that of green teas.”

In 2008 a study at Asbury College corroborates this finding, concluding that white tea does not have less caffeine than green, oolong, or black teas. Likewise, an article in Food research International, Vol 29, 325-330 (1996), states that, “All teas have roughly similar caffeine contents, and one cannot rely on the belief that green tea has less caffeine, as asserted by many popular claims.” So now we know that the myth that both white and green teas have less caffeine than black or oolong teas is just that: a myth.

A must to experience is this Darjeeling 2008 First Flush tea which comes from one of the last family owned tea estates in Darjeeling, India. The Makaibari estate in the Darjeeling hills of Northeastern India is home to the finest high grown Darjeeling teas and leader of biodynamic and organic permaculture. This high altitude tea is grown on picturesque steep slopes up to 4000ft, surrounded by fresh air and pure mountain spring water. Our select high grown tea is hand picked, artisan processed and provides a bright and brisk cup much lighter than other black teas because of its high altitude. This “champagne of teas” is a first flush tea which brews a pink, light amber color, fresh floral and apple like character, with a slightly astringent finish. It serves better when brewed at a cooler temperature of 180F. It is rare to experience a pure 100% Darjeeling outside of India. This is your passport to experience this rare and golden opportunity of a truly prized luxury.

Tyler, one of our fellow tea enthusiasts here at Art Of Tea, recently wrote about our Ti Kwan Yin as an “all day tea”. As a writer I spend alot of time at my computer, juggling characters and story lines and who knows what else. So the simple idea of a tea that I could sort of prepare once and then just add hot water to throughout the day was more than a little appealing.

Now, I haven’t branched out into Oolongs like the one Tyler was describing yet, but I’ve definitely been busy consuming every variation of green tea I can get my hands on. And recently, I’ve become a huge fan of the Gyokuro Uji. This beautiful Japanese tea, with its clean refreshing taste, is perfect for sipping through a long day of writing – or pretty much anything else.

As a bonus, I’ve found that just a single teaspoon is more than enough for hours of multiple brews. The tiny blade-like leaves blossom into this gorgeous, dense lush green when I pour hot water over them in my individual tea infuser at home. The first cup is a strong, classic “green tea” but with every subsequent steep, you get wonderful bits of subtle, crisp flavor that beg further exploration.

I’ve since begun experimenting with several teas for this same all day effect and, for my own taste, I’m finding some definite standouts. My other favorites in the “all day” category right now are the Green Pear(with just a hint of sweet that I love so much I can literally go on about it for days), and the Moroccan Mint(hands down, my favorite mint tea of all time).

A word of advice: With all tea, you want to be careful how long you steep the leaves when you brew. This is especially true of green teas, which can become bitter when over-steeped. With everything I’ve mentioned above, 3 minutes per brew is all you need.

The English translation of Ti Kwan Yin is “Iron Goddess of Mercy”. I think the translation of our TKY – Green should be “all day tea”. That’s what I like to call it. It is one of those teas consisting of leaves I can enjoy steeping over and over again throughout the day. In fact for me, the beauty begins to really show on the second and third steepings. This estate is high in elevation and partially shaded. The plants enjoy cool crisp air with a decent amount of humidity. At harvest the leaves are sorted and then gently basket tossed to break the skins and begin the oxidation. The oxidation process is not long, so the tea retains a subtle fresh green flavor. I am told this is really where the name comes from, but I think it’s all marketing hype.

When you drink it, you defiantly know that it is an oolong. It produces flavors of good toasted herbs and pine nuts, and great texture of fig or apricot. A light vegetal flavor of beans and bell peppers rounds out the mouth. Across the palate this tea is very soft and mellows with each additional steeping. Make this one an “all day tea” and you will be pleased with the changes in your cup.

Today we will discover what exactly is Kombucha, where it’s from, and exactly what the heck is in this stuff once fully prepared.

HOW DID THIS WONDERFUL UGLY LOOKING THING COME TO BE?

Story Time – An old country doctor from the Alexandrov district near Moscow noticed his peasant patients had no cancer. The doctor, wondering about this, started looking around… and discovered this: to save money on tea the muzhiks of that locality brewed not tea, but chaga, otherwise known as the birch-tree mushroom. Actually, it’s not even a birch-tree mushroom, but a birch-tree cancer – a sort of ugly growth on old birch trees. It is dome-shaped, black on the outside and dark brown inside. It occurred to doctor Maslennikov that this tea made from the birch tree mushroom could be the magic remedy the Russian peasants, without realizing it, had been using to cure themselves of cancer for hundreds of years.

“So it started in Russia, great let’s move on”… well not so fast!

Often it is said, that the Kombucha fungus had already been used 2000 years ago in China. It is also said to have existed for a long time in Japan and Korea. Particularly in China, it was the Grandmother who kept a jar of it on hand at all times and was responsible for the preparation of the tea. When a daughter in the family got married and moved out to live with her husband (remember there were nucleus families back then when everyone lived together until they got married, and even then they might have continued to live together – side note: don’t tell my mom about that or she’ll expect the same of me!)- The Kombucha culture was passed down to the grand daughter to provide health and longevity to her family. Sort of like a family heirloom. Can you imagine getting that instead of a diamond ring!?!

SO WHAT THE HECK IS IN THIS STUFF ANYWAY?

Below is a complete breakdown of what is found in Kombucha tea along with the associated beneficial function of that ingredient. Remember, this is the finished product of the kombucha tea that has been fermented with a kombucha culture for about 10 days, and not just the kombucha culture itself. This is a truer representation, as usually it is the kombucha tea that is consumed by the individual and not the SCOBY (though some do ingest the SCOBY, it is rare and requires a special technique).

LACTIC ACID: Found in Kombucha in its most potent form L-lactic(+). Lactic acid is essential for the digestive system.

ACETIC ACID: Its main function is to inhibit harmful bacteria. Acetic acid is used as a preservative because of this action. It is also what gives Kombucha that ‘kick’ to its smell and taste.

MALIC ACID: Is also used in the body’s detoxification process.

OXALIC ACID: Encourages the cellular production of energy and is a natural preservative.

GLUCONIC ACID: Is effective against many yeast infections such as candidiasis and thrush.

BUTYRIC ACID: Is produced by the yeasts and when working with gluconic acid. Might help combat yeast infections such as candida.

NUCLEIC ACID: Work with the body aiding healthy cell regeneration.

AMINO ACID: A group of acids which are the building blocks of protein. Your muscular system is made of proteins.

ENZYMES: Are proteins that act as catalysts, speeding the rate at which biochemical reactions proceed.

Kombucha also contains Vitamin Groups B and C, Beneficial Yeasts and LIVING Bacteria.

HOW MUCH CAFFEINE DOES KOMBUCHA HAVE?

Since Kombucha is traditionally prepared with tea leaves, which contain caffeine, it is easy to think that kombucha itself has caffeine in it. Right? Well, yes, BUT the amount is way less than the caffeine that was found in the tea before it was fermented. That’s because the caffeine gets “converted”, (just like the sugar but through a different process) into many of the different elements that we just discussed above. A good rule of thumb is caffeine is cut by 1/2 the amount once fully fermented. So if an 8oz cup of black tea started out with 40mg of caffeine (about 1/3 of a cup of coffee), if you took that same black tea and used it to prepare kombucha tea, the caffeine would yield 20mg (about 2 sips of coffee)

CAN I GET DRUNK ON KOMBUCHA?

If by drunk you mean a high consumption of alcohol, than NO. Kombucha tea does contain a trace amount of alcohol, usually .5% to 1%. That means that drinking an entire gallon of kombucha is the equivalent of drinking a half can of beer. To put it another way, kombucha tea has the same amount of alcohol as a fermented piece of fruit (leave an orange out in the sun for a day).

Though this small amount of alcohol will not get you intoxicated, it is a wonderfull attribute to the tea, as it achieves many beneficial results. Besides aiding in circulation in our bodies and, helping with our lymphatic system alcohol works as a preservative allowing your tea to brew and ferment continuously, without requiring refrigeration so long as the kombucha culture is in contact with it and the brewing container has a breathable cloth on top. In fact, this is one of the great benefits we took to create the concept of the continuous brewing system.

by: David Lindenbaum

Let’s take a closer look at Fucha in all of its splendor. Fermented teas come in many forms, but Pu-erh is the most common tea for these unique shapes. Fucha follows in Pu-erh’s footsteps with its popular compressed shape and structure. Two of the most popular forms of Kurocha are Toucha, which is compressed into a bowl shape, and Heicha, which is compressed into a disc shape. Korucha presents itself in a myriad of ways, not simply these two, whose forms we will expand upon in another post.

Kurocha (koo-ro-cha) is a highly valued post-fermentation tea, which is kept in conditions of high temperature and high humidity where airborne microbes cause the tea to further ferment. As time passes, this tea increases in mellowness, depth and flavor and becomes easy to drink. Kurocha is a fairly new tea in the Western market, appealing to health-minded individuals because it promotes digestion and is an effective at washing away fat inside the body.

The miraculous Fu Cha is produced during the final stages of the Kurocha fermentation process. During the final forty days of the manufacturing process, the tea is dried, creating Fu Cha. The fine yellow powder, called the Golden Flower, which Fu Cha yields, is unique to this tea. High-grade Fucha is harvested by selecting only young leaves that are three to a stem. The long fermentation process coupled with the unique property of the Golden Flower creates a type of metabolic and digestive harmony, supplying a rich content of catechins, dietary fiber and amino acids. Because of Fucha’s abundance of vitamins and minerals, such as calcium iron and zinc (it is very gentle on ones body with the extremely low caffeine content – less than that of green tea), many cultures recommend a daily drink for adults and children.

The conditions must be perfect to create the Golden Flower. If they are not, the Fucha tea will lose its function and the Golden Flower will not form. The diet of our modern western society has come to resemble that of the Northwestern Chinese, Mongolian and Tibetan nomadic people, in that their diet is mainly composed of heavy oily foods with lots of meat and milk products and a reliance on saturated fats. In these regions this seemingly unhealthy diet is maintainable because they burn so many calories living in a high altitude and dealing with extreme weather conditions. However, our similar diet is not counter balanced by our environment and so it throws our bodies out of whack. By exploring the diet and choices of other tribes around the world perhaps we can find healthy alternatives in our society. By drinking Fucha in conjunction with a natural diet it is possible to maintain one’s health and to offset the disturbance to the balance of nutrients and minerals that occurs during improper dieting.

One of the many things I do to help pay the rent (I live in LA after all!) is to tutor high school students planning to take the SATs. Remember that time in your life? You’ve just spent the summer lazing around the pool, avoiding your summer reading lists and forgetting every mathematical function you ever learned. Then suddenly, it’s September and you’re thrust back into the grind. Only it’s now your Junior or Senior year and everything everyone’s telling you is that this is it: this test and these grades will determine which college you can attend and subsequently the quality of your ultimate career. Basically this one test will make or break your life. Obviously there are some fundamental flaws to this reasoning, but it’s nonetheless prevalent in households of teenagers. It’s no wonder that by the time these students meet me for tutoring they are bundles of pure stress and nerves.

It is for these students (or really any student) for whom StuTea is perfect.

Let’s look for a moment at what comprises our oolong blend. First of all: oolong, which has been shown to be incredibly beneficial when it comes to health. Oolong tea is high in Polyphenol, which, as studies have shown, helps reduce the amount of free radicals in the human body. Beyond this, Oolong has caffeine, which can boost a student’s ability to stay awake and study, without the intense crash coffee so frequently brings on. Oolong also promotes weight loss, while perhaps not the main goal of a student focused on his or her work, is a nice added benefit.

Also present in StuTea are Ginseng, Licorice Root and Osmanthus flowers. It is generally believe that Ginseng has a stimulatory effect during times of stress and fatigue by helping to release a pituitary hormone. If stress and fatigue don’t aptly describe the life of today’s student, I don’t know what does. And if you’re anything like me, that stress has a tendency to sit right in your stomach. How many ulcers are caused by stress? In traditional homeopathic medicine, Licorice Root is often used to ease stomach troubles, which is yet another benefit for that student struggling with stress. And then there are the Osmanthus flowers. As far as I can tell, their main benefit is to create a delicious, eye-opening aroma. One whiff of that fruity, apricot aroma and you will be transported to a place free of everyday stresses.

Which leads me to my final point: you don’t have to be a student to enjoy the luscious benefits of StuTea. After all, aren’t we all students of life?

If there is a student or scholar in your life who’s away at school, maybe you could send her some StuTea in your next care package. Or if he’s upstairs right now studying, I recommend fixing him a cup and taking it up to him with some homemade cookies. Either way, it’ll help to relieve a little of the stress, if only for the duration of sipping. I promise you, your SAT tutors will thank you.

Oolong teas have been gaining popularity in Western Societies for the last several years. Many people have touted the health benefits of oolongs for their high level of antioxidants and increased metabolic effect. Personally, I like them because they are simply delicious.

Oolong teas are in between green teas and black teas with regards to the level of oxidation that the tea master allows the leaves to go through during processing. Most oolongs fall in the 40-70 % oxidized range. Oolongs are classically from either China or Taiwan. That tea you’re being served at a Chinese restaurant? It’s probably oolong.

Art of Tea offers some great oolongs but one of my favorites is our “99% Oxidized Purple Oolong”. This is a rare tea that seems to always generate a lot of interest whenever we travel to trade shows. When employees from other tea companies want to try it, you know it must be special. And it certainly is unique.

By taking the oxidation process almost all the way to the end, the tea master from our supplying estate has created a tea that is as close to black tea as it can be and still be an oolong. The look of the un-steeped leaves has the classic hand-rolled leaf appearance that you would find in any well-crafted oolong. However, the leaves in our tea are noticeably darker than what you may be used to seeing. In the sunlight it has a purple hue to it. Even the liquor is tinged with purple once brewed. Upon the first steeping the leaves barely begin to give in to their “agony”. The flavors are fantastic. The tea is wood roasted, and that smokiness gives you the first impressions of what you are about to encounter. The range of character is so unique that it is sometimes easy to forget that it’s an oolong. The smoky aroma and taste move onto musk and cinnamon spice. As I mentioned, the first steeping is just the beginning for this wonder of oolongs. For the leaves to fully unfurl, they need at least two, or even three, steepings. I find that there is a definite roasted-chestnut quality to the first couple of washings. This gives way to wonderful, fresh vegetal flavors with subsequent additions of hot water. I have washed the same leaves five times and still found enjoyment in the cup.

If you like oolongs and want to try something truly unique, I recommend our “Purple Oolong”. Use water that is around 195 degrees and be ready to enjoy several cups. For an adventurous tea drinker this will not let you down.